Stew This: The Healthiest Hens On The Market

White Oak Pastures Team

Alli’s Stewing Hens

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Our leisurely ladies spend their days laying eggs, foraging, grazing, drinking, swallowing grit, roosting, and relaxing on our farm. Hens that get to peck around in the ground for grubs and insects will have higher levels of Vitamins A, E, and Omega Fatty Acids than hens that are caged or roam in dimly lit barns. That is the reason White Oak Pastures’ Stewing Hens should be first on your list when making stews, soups, chicken salad, and a limitless number of dishes for all occasions.

Pasture-Raised Grilled Pesto Turkey Burgers Recipe

Monica McLendon

Pasture-Raised Grilled Pesto Turkey Burgers Recipe

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Mouth-watering Grilled Turkey Burgers topped with fresh pesto, spicy arugula, and creamy mozzarella cheese. How does that sound for The Big Game? The Super Bowl is upon us, but that doesn’t begin to describe what is around the corner. Some may travel to Atlanta on “The Midnight Train to Georgia” and be front and center watching the Georgia-born Gladys Knight perform “The Star-Spangled Banner” while MILLIONS will be tuning in from home. Either way, this traditional event will include food, booze, and fellowship while we enjoy this Battle for the Pigskin! There are those who are not football fans but let’s face it, they will watch specifically for the amusing, humorous, or sometimes heart-warming commercials and a...

Easy & Quick Grilled Dinner: Our Homemade Poultry Spice On Our Chicken Breasts

Laura Mortelliti

 Our Homemade Poultry Spice Rub makes it easy to grill up a delicious dinner! Smoother our Boneless, Skinless Chicken Breasts in this delicious rub and serve up with some grilled veggies from the garden! Stay tuned for Chef Reid Harrison's in-depth video on the tips and tricks of grilling. From what kind of charcoal to use, how to keep your veggies from sticking- the natural way, the best way to season meat, and the best way to grill different cuts, it helps to take advice from our on-farm, Le Cordon Bleu Culinary School-trained chef! Check our YouTube Page for detailed cooking tips from Chef Reid. 

Herb & Garlic Roasted Whole Guinea

Laura Mortelliti

Our on-farm, Le Cordon Bleu Culinary School-trained Chef Reid Harrison says: "I like guinea, because they say you are what you eat and these are some smart resourceful birds! They have a great flavor and are beautiful with their purpled-hued skin. When it’s all said and done, if I could only have guinea instead of chicken, I wouldn’t complain a bit".

Pastured Chicken Burger with Cajun Mayo

Laura Mortelliti

Tarragon Dijon Roasted Chicken Legs & Root Vegetables

Laura Mortelliti

Duck Confit

Jenni Harris

This is a great way to make a delicious mouthwatering fall-off-the-bone-tender meal that you can keep in the fridge for several weeks until you are ready to enjoy it.

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